Pasta alla Giancaleone | Calabrian Spicy Salami Pasta Recipe

This simple pasta recipe was born in the Calabrian city of Cosenza, where it is now a beloved local classic. There is no one way to make it, and many variations exist. Here we’ll share the version we find most interesting because of its use of spicy salami (an unusual ingredient in pasta dishes). The salami is cooked in tomato sauce, and thickened with smoked cheese to make a powerful and unique flavor. 

Variations of Pasta alla Giancaleone

It’s worth mentioning some of the common variations of this recipe, and some of the substitutions you can make depending on your preferences or ingredients you have available. While we love the salami version, you can also use pancetta (even better if it’s smoked) or guanciale. Some cooks use heavy cream instead of ricotta, although we strongly recommend the latter as cream will dull the other flavors.

While the smoked scamorza (“scamorza affumicata”) is pretty much a must, it might be a difficult cheese to source, depending on where you live. If you need to find a substitute, go with any kind of smoked cheese that melts well to get as close as possible.

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Pasta alla Giancaleone Recipe

Makes: 2 servings

Cook Time: 20 to 30 minutes

For this recipe, you will need:

• 2 tablespoons (30 milliliters) extra-virgin olive oil
• 1.75 ounces (50 grams) spicy salami, chopped
• ¾ cup (180 milliliters) tomato passata
• Salt
• Fresh black pepper
• 6 ounces (170 grams) paccheri or rigatoni pasta
• ⅓ cup (100 grams) ricotta
• 2 tablespoons (12 grams) grated pecorino Romano or Parmigiano Reggiano cheese
• 2.5 ounces (70 grams) smoked scamorza cheese, finely chopped

Put a large pot of water on to boil for the pasta.

Meanwhile, heat the olive oil in a large non-stick pan over medium heat. Add the salami and cook for a few minutes, until the olive oil begins to turn orange. Add the tomato passata, a few spoonfuls of the pasta water to thin it, and a pinch of salt and black pepper. Bring to a gentle simmer and cook until the sauce thickens (you can start cooking pasta in the meantime, see below). As the sauce nears completion, salt it again to taste as necessary. Turn off the heat when done.

When the pasta water comes to a rolling boil, salt it generously and add the pasta. Cook until al dente to your taste. While the pasta cooks, combine the ricotta and pecorino in a bowl, along with a pinch of black pepper. Mix in a few spoonfuls of pasta water, enough to thin the ricotta into a soft, creamy sauce. Salt the ricotta to taste.

When the pasta is done, use a slotted ladle to transfer it into the tomato sauce. Stir all together over medium-high heat until the pasta is well-coated in sauce. Finally, stir in the ricotta mixture and the smoked scamorza until the latter melts. Serve immediately.

Buon appetito!